Beef Terrine with Portobello & Roasted Peppers Something about the beginning of a new season where I consistently gravitate to making seasonally inspired terrines. From asparagus & goat cheese terrine, tuna terrine with spicy caper crust, bacon wrapped venison terrine, … Continue reading
Shanghai Pork Wontons: Went to our local Asian market, again, and of course I got fresh dumpling wrappers dam’it. If you’ve ever made dumplings or wontons before and purchased the single option wonton wrappers from large chain grocery stores – … Continue reading
Hamachi Sashimi with Bok Choy, Radish, & Rice Wine Vinaigrette: Truth be told, I do love the splendor of summer. My beautiful bride would disagree, as I tend to melt and burn from the hot sun even coated in 100 … Continue reading
Black Garlic Tortellini with Parmesan Foam: Dining often is about the experience, and the intensity of that experience especially when it sits squarely on the plate in front of you, is what can matter most. In the process of deciding … Continue reading
Bao Buns with Smoked Shimeji Mushrooms & Cashew Hoisin Sauce: Let’s be clear – I am not a vegan. There is very little to nothing that I will not try, let alone devour if it tastes great. In New England, … Continue reading
Hamachi Tartare with Miso Pickled Cucumber & Salmon Roe: Small changes to an initial intention can cause a chain reaction that leads to large changes and eventually a completely different end result – the butterfly effect. This happened to me … Continue reading
Croquetas de Jamon (Spanish Ham Croquettes): Great cooking can be compared to golfing. If you have ever played golf, and your head was somewhere else or thinking about work or that person that ran you off the road, you will … Continue reading
Pastrami-Cured Salmon with Yellow Pepper Sabayon & Poached Beet More than not, I go against the grain – professionally, personally, and especially in cooking. Often misunderstood, but rightfully so, it is rooted in my inherent need to push myself, others, … Continue reading
Sous Vide Pork Belly with Soy Ginger Glaze: My grandmother would often dare me. Dare me to try different foods, different spices, different flavors. She would dare me to do what basically, most people were afraid of, and without fail … Continue reading
Pastrami-cured Salmon: I have many vices, one of which is freshly cured pastrami. It’s the kind of weakness that always satisfies in that deep spiritual way, but with equal parts evil. Nothing quite like it – whether eating it on … Continue reading
